Ensalada de Carrucho (Conch Salad)
1 pound conch boiled and cut in small bite size pieces*
4 teaspoons vinegar
6 teaspoons lime juice
1/4 cup olive oil
2 garlic cloves
1 onion, large, diced
2 scotch bonnet, minced or Pique (Homemade Puerto Rican Hot Sauce) to your liking
1/2 roasted red pepper, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cilantro, minced
8 or 10 stuffed olives
1 tablespoon capers
1 tablespoon worcestershire sauce (optional)
1 tomato, diced (optional)
1 celery stalk, diced (optional)
In large glass bowl thoroughly toss all ingredients.
Cover and refrigerate. For best flavor refrigerate overnight.
* If using fresh conch add to boiling water in medium saucepan with
1 teaspoon water and 2 smashed garlic cloves. Bring down to a simmer
and cook until tender when pierced with a fork, about 20 minutes. Drain and pat dry.
If using frozen conch, place in bowl with cold water and place in refrigerator
at least 3 hours up to overnight changing the water occasionally. Then continue with
the above boiling process.
When cutting the conch into slices remove the dark tube filled with a spongy matter
by pulling or cutting it out, as it can be gritty. There is another tube on the outside
of the body that doesn't need to be removed.
Puerto Rican Recipes
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